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Protein Stabilized Food Emulsions
Many food products are emulsions (eg. milk cream, ice creams, cream, butter etc.) and protein constituents often play a major role in the stabilization of these colloidal systems. In the fresh milk, soluble proteins are immunoglobulins. Homogenization of milk increases emulsion stability because it reduces the size of fat globules and because newly formed casein submicelles displace the immunoglobulins and adsorb to fat globules.
Body Fluids of Marine Teleost The body fluids of marine teleost are hypotonic to seawater, so these fishes lose water to the environment especially across the gill epithelium.
Define the Nutritional Needs of Microorganisms? About 95% of dry cell weight of microorganisms is constituted by macro elements. These are carbon (C), nitrogen (N), oxygen (O),
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What is the basic structure of a virus? Viruses are constituted of genetic material (DNA or RNA) covered by a protein capsule also called as a capsid. Some viruses, like HIV, h
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How could coacervates have facilitated the emergence of life on earth? Coacervates probably provided a nitid separation between an internal and an external environment and thus
hydra has what symmetry......radial or biradial????
Explain Dough Formation Gluten is the protein found in wheat. A unique property of gluten proteins of wheat grain endosperm (and to a lesser extent of rye and barley g
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